Salmon kabobs in oven with vegetables are easy. A low carb keto friendly dinner idea drizzled with teriyaki or seasoned lightly. With tender salmon bites, peppers, onions and zucchini you can make this healthy meal tonight.
Have you wondered how to make kabobs with salmon instead of beef or chicken? SO easy my friends and they bake quite fast too. A great source of Omega 3s you can enjoy this as a sheet pan dinner, a skewer recipe grilled or get crispy in your air fryer.
This is just one way of how to cook sockeye salmon but you could use farmed too if that is your only option. You wouldn’t have to use this pink fish either, if you love tilapia, cod or swordfish better you would just swap out for those. The recipe below would remain the same no matter what variety you chose to add in with your vegetables.
As for the seasonings that is up to you too. We have suggestions of what was used below as well, but you could tweak with heat, ground cumin, etc… Simple is great but if you want bolder flavors I would go with our baked salmon and then cube it into bite size pieces after coated. This one is sweet and savory that you would add heat to to make it spicy if you like.
Ingredient Notes
Your salmon fillet should be cubed into large bite size 1.5″ squares like you see here. They should all be the same size so they cook evenly. You can keep it just pure protein or mix and match with some veggies which we will go over below.
You want to coat the outside pieces with some Olive oil or avocado oil. If you cannot have either you can toss with some plain greek yogurt or mayonnaise instead. Any of these will allow the seasonings to stick well and give it some moisture so your fish doesn’t dry out.
Seasonings can include; Salt and a pinch of pepper if you like, Paprika, Garlic powder, etc.
Vegetables to Include
As for the veggies you want some that will cook at the same rate so they get a bit of sear on the outside, get a bit tender but don’t break down too much. If you have ever grilled salmon kabobs or made Chicken Kabobs in Oven or other types of protein before, you have likely used the same ingredients over and over to fill up the stick.
Choice that works well if you want to add more produce is to use zucchini, onion, bell peppers, lemon slices or cherry tomatoes. The latter that offers a few colors is really pretty. They will cook down but still remain juicy in the center, definitely my girls’ favorite way to make this if I am making this when they are home.
with Teriyaki
When done our favorite way to serve these is with a drizzle of teriyaki sauce with a sprinkle of sesame seeds to give it an Asian flare of sorts. It really is a complete meal as is but if you wanted to serve it with thin slices of cabbage steaks too you could. They could be baked together on different shelves really.
Tips
You can choose to use metal skewers or I like these wood skewers. If you are using a grill you would want to use skewers soaked in water for a few minutes so they won’t burn over an open flame. Baked or air fried you can skip that step. If you choose to marinate fish I would do that after it has been cubed in a small bowl, but not for long.
FAQ
That depends on your preferences but typically you will skewer together a piece of seafood, chunk of bell pepper, a piece of onion(s), and a vegetable like cherry tomatoes or zucchini / squash.
You will want to cut your fillet into cubes that are approximately 1.5″ thick. Toss in a bowl with olive oil and seasonings of your choice. Hold the piece tightly and push the pointed end of your wooden skewer thru the middle. It is best to have a piece of vegetable in between each piece.
If you want a few different vegetables cooked together, first think of those that cook at the same rate. Zucchini and yellow squash are great and don’t take long so I typically will choose those. Mushrooms take the same cook time as well. These 3 work best if making kabobs on skewers with fish.
You can bake them in the oven as we share with you here. This will give you even heat with a bit of crisp but no risk of veggies getting too brown. On the grill, find a spot where there is not direct heat and rotate it often. Soaking wooden skewers will help prevent them from catching fire too.
How do you know when kabobs are done?
You want it to become medium-rare with an internal meat temperature of about 120 degrees F, no more. Remember, this is a delicate food and if you had to choose under or over done you want it to be a bit less than dried out and turning gray in color.
Salmon Kabobs Recipe
Equipment
- 1 sheet pan or casserole dish
Ingredients
- 2/3 pound salmon, cubed into 1.5" squares
- 2 small zucchini, sliced
- 1 small bell pepper, cut into squares
- 1/4 small red onion, sliced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/3 tsp salt
- 1/3 tsp paprika
- 1/3 tsp garlic powder
Instructions
- Preheat the oven to 360F. Remove the skin from the salmon slices, remove the bones and cut the fish into small pieces, about 1 inch on a side. Put them in a bowl.
- Add half the salt, half the spices and lemon juice to the fish. Mix and leave for 10 minutes. Put the slices of zucchini, bell pepper and red onion in another bowl, add olive oil, remaining salt, spices and herbs. Mix and leave for 10 minutes.
- Prick pieces of salmon on wooden skewers, alternating them with pieces of vegetables. About 4-5 pieces of salmon per skewer. Transfer the kabob to a baking dish lightly brushed with olive oil. Bake 13-15 minutes or until fish is done to your liking and veggies are tender.
- Serve the finished salmon kabob immediately, with fish sauces and a salad mix.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Cook in Air Fryer
If you want to cook these as a healthy air fryer recipe you should follow our air fryer chicken kabobs timing and temperature. No matter what protein you add there will be a variance in cook times depending on how thick each one is and how well done you want it. Fish and beef can be left underdone while poultry has to reach a safe temp.
How to Deep Fry
Now if you wanted this done quickly with a lot of crisp on the outsides you would want to follow the prep listed below. Then follow the timing on our Deep Fried Salmon post for bite size pieces of fish. You can leave naked with just seasonings or dip into whisked egg, then seasoned flour before frying in oil for a crunchy coating of sorts!
How to Grill
If you are using your Traeger or charcoal grill you want to use metal or soak wood kabob sticks for this. Wait until coals (if you have them) have died down and are white, no open flames. Smoked salmon should take no more than 12 minutes total.
in Slow Cooker
You could easily use the same ingredients on the stick and instead of 2 hours for Crockpot salmon it would drop down to just 1 or so since the meat is bite size.
This is a fabulous way to have salmon. I love the vegetables you chose to go with the salmon. I am looking forward to making this for my family.
I love cooking with salmon, so I am so excited to make these kabobs! Thank you so much for sharing this recipe 🙂
Very healthy and delicious – definitely a go to for those of us on a keto diet!
This was so good and easy to make! We loved the drizzle of teriyaki sauce with a sprinkle of sesame seeds, I’ll be making this again soon!
This was my first time making salmon kababs and they came out so delicious without any adaptations! The whole family loved them!